This meal was inspired by an impromptu trip to our cabin and an unexpected craving for chili. I pulled this together with only ingredients from the cupboards and it turned out deliciously. All of my boys enjoyed this a lot and requested the leftovers for lunch the following day.
I chose to simmer mine all day in the crockpot, but this could easily be made on the stovetop in less than an hour. Just bring it to a boil and then reduce the heat to a simmer until ready to eat. Serve with Homesteader’s Cornbread for a perfect cold weather meal.